Add oil and yogurt to the flour mix and mix well. Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest
at least ten minutes.

Divide the dough into six to eight equal parts. Using your oiled palm, roll each one into a smooth ball and press flat.

Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.

Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.

Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.

After few seconds, spread ½ teaspoon oil onto the thepla using a spatula. Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.

Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides. Remove from heat.

Its a pleasure making dishes using your recipes and thank you so much for the great website which makes cooking simple and easy. I have a small doubt regarding using fresh methi leaves for thepla.How long do I have to soak them in water and is there anything else that I have to do prior to start making thepla using fresh leaves?

I am turkish women , my housband is indian .I try to learn indian kitchen . Your recipes are wonderfull, I can follow them very easy , and they come out tasty. My sister in law who is great cook likes my paratha which I did from your recipe. Thank you so much.

You website is wonderful! While living with Gujrati family I fell in love with thepla! Do you have suggestions on substitution for the atta to make it gluten free? I now am gluten intolerant and miss roti and thepla so. : (

i have seen lot of ur videos n enjoyed them a lot .last year i tried kachori n cookies.i want to make thepla’s for travelling around two weeks , pls tell me how can i store it well so that it doesn’t get spoilt .please guide.

Dear Madam,
my family is traditional family from Tamilnadu. Once I had Tepla in Ahmedabad. I made it by using your tips and serve to my wife and children. They enjoyed very much because they know only Chappathi and Poori in wheat. Thank you very much.
Sivam.

I would like to know what kind of food / recipes that I should be eating after my delivery since I am due on 25th october and I am alone in Australia with my husband.
I have tried most of your recipes which turned out to be nice and my husband enjoyed the most of it.

Hello aunty
I tried methi thepla today morning with tea. it tastes so good. but the problem is thepla is little bit dry. they are not like mom was making that soft. As you said i didnt use dry flour while rolling. can you please tell me where i went wrong? other recipes i tried are delicious.
Thank you so much aunty.

Thanks a heap for this recipe!! I have some fresh methi growing in my backyard and its time to pull it out. All along I was wondering what to do with it. Looks like a yummy recipe, and the methi is organic too!!!

I am the first time user of your website. yesterday i bought fresh fenugreek leaves, i tried to make a methi thepla using the fresh leaves. but i am wondering do i have to fry the fresh leaves before i add in to it.
please clear me out.

I love yr site and I tried many of receipes too which as usual turns out great at the very first time.So thanks for that.

Since being gujju and I make this frequently (although My mom makes the best ) would like to make little addition —
add garlic (finely grated ) and ajawain then c the change in taste.they are awesome.heart healthy too.

Testimonials

Namstey Manjula ji..me and my family is pure veg..your recipes are really helpfull to make different kind of vegetarian indian food..i simply love it..specially pav bhaji recipe..my son love it..Thanks for being such great help to cook such delicious food..Regards !!!-Pooja S.